Description
This hearty Kielbasa Potato Soup combines smoky kielbasa sausage with tender potatoes and a blend of vegetables for a comforting, creamy dish that's perfect for chilly days. Rich with cheddar and parmesan cheese, this soup offers a satisfying depth of flavor while being easy to prepare in just 50 minutes.
Ingredients
Meat
- 1 pound kielbasa, cut into ½ inch pieces
Vegetables
- 2 garlic cloves, minced
- ½ cup yellow onion, finely diced
- ½ cup carrots, peeled and finely diced (about 2 large carrots)
- ½ cup celery, finely sliced (2-3 stalks)
- 1 ½ pounds potatoes, cut into cubes
- ¼ cup chopped parsley
Dairy
- 2 cups heavy cream (or whole milk)
- 2 cups shredded cheddar cheese
- ½ cup shredded parmesan cheese
Liquids & Oils
- 1 tablespoon olive oil
- 4 cups chicken stock
Spices & Seasonings
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Cook the Sausage: Heat olive oil in a Dutch oven or large soup pot over medium-high heat. Add the kielbasa pieces and cook for 5-6 minutes, stirring frequently, until they are browned and fragrant. Remove the cooked sausage with a slotted spoon and set aside.
- Sauté Vegetables: In the same pot, add the minced garlic, diced onions, carrots, and celery. Sauté for about 2 minutes until the vegetables begin to soften and become aromatic.
- Simmer Potatoes: Pour in the chicken stock and add the cubed potatoes. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it cook for 15 minutes or until the potatoes are tender when pierced with a fork.
- Add Dairy and Cheese: Return the cooked kielbasa to the pot. Stir in the heavy cream (or whole milk), shredded cheddar cheese, parmesan cheese, kosher salt, and black pepper. Cook on low heat for another 5-10 minutes, stirring occasionally, until the cheese has fully melted and the soup is creamy.
- Finish and Serve: Stir chopped parsley into the soup just before serving to add a fresh burst of flavor and color. Serve hot and enjoy your comforting kielbasa potato soup.
Notes
- For a lighter version, substitute heavy cream with whole milk or half-and-half.
- You can add a pinch of smoked paprika for extra depth of flavor.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- Feel free to use turkey kielbasa or chicken sausage for a leaner option.
